Thanks for the recipe, ladies
2 pounds ground beef
1 cup water
2 tablespoons Morton Tender Quick Salt
1 1/2 teaspoons liquid Hickory Smoke
1/8 teaspoon garlic powder
1/2 teaspoon dehydrated chopped onion
Mix the ingredients with your hands and shape into 2 rolls. Wrap in plastic wrap and refrigerate at least 24 hours. Unwrap and place in a shallow pan. Place the pan on the oven rack and bake at 300 degrees for at least 1 hour. Store in a container in the refrigerator. This is very tasty.
- Recipe contributed by B. Smith and Salliann Owens, of Loveland
For awhile now, readers have been contacting me, asking if I’m going to compile a book of recipes.
It so happens that my sisters, brother, and I are in the process of putting together a book of our mother’s recipes (many of which came out of her head). We’re just in the beginning process, however.
Thanks for the inquiries.
This week’s “Over a Cup of Coffee” features two recipes that are somewhat alike.
The first one, for “Homemade Salami” was sent in by Salliann Owens, of Loveland. Salliann has contributed other recipes to the column.
She got the recipe from B. Smith, also of Loveland.
So, if you want to make “Homemade Salami”, you’ll need: 2 pounds ground beef, 1 cup water, 2 tablespoons Morton Tender Quick Salt, 1 ½ teaspoon liquid Hickory Smoke, ¼ teaspoon garlic powder, and ½ teaspoon dehydrated chopped onion.
Mix the ingredients with your hands and shape into two rolls. Wrap with plastic wrap. Then refrigerate at least 24 hours. Unwrap and put it on the oven rack in a shallow pan. Bake at 300 degrees for at least 1 hour.
Store in a container in the refrigerator. This sounds very tasty.
I have not taken the time to make the salami, but I will.
Thanks so much, Salliann!
The second recipe was given to me about 20 years ago. I have not made “Sandwich Meat” in a long time, but it would be an economical way to make a sandwich ingredient! The recipe was given to me by Geraldine Woodard, of Hewitt, Minn.
To make “Sandwich Meat,” gather up these ingredients: 2 pounds ground beef, 1/8 teaspoon garlic salt, 1 tablespoon liquid smoke, 1 cup cold water, ¼ teaspoon onion salt, ½ teaspoon pepper, ¼ teaspoon mustard seed, and 3 tablespoons Morton Meat Curing Salt (Tender Quick Meat Curing Salt).
Geraldine added a note about the last ingredient. She said it’s a real fine salt and most grocery stores carry it.
If you don’t care for real salty meat you may want to use a little less.
Mix all of the ingredients together. Store in the refrigerator until the next day. Then mix again and form into 2 rolls and wrap in foil. Place in a pan and bake 1 ½ hours at 350 degrees.
Both recipes are easy to make.
The rhubarb is ready, soon we’ll have garden vegetables, and it’s barbecue season. Send your favorite recipes to me at Box 415, Craig 81626 or call me at 824-8809.
Copyright Diane Prather, 2009
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